The Perfect Mother’s Day Brunch Recipes

Mother’s day is coming up (14 May 2017 for those who are clueless), so it’s time to start running around for presents and arrange for a nice meal as a family. However, there’s no better way to show your appreciation for the woman who gave birth to you than a meal specially prepared by yourself. After all, food that is lovingly prepared makes everyone happy, especially to your mother who has clothed and fed you over the years. That’s why, we bring you a list of tasty and healthy(ish) recipes that are perfect for a mother’s day brunch.

Four Flowers Mimosa

Servings: 12 | Prep Time: 12 minutes

Ingredients:

1 ripe pineapple

2 cups fresh orange juice, divided

4 ripe medium bananas

3 tablespoons maple syrup

2 tablespoons grenadine

1 tablespoon fresh lemon juice

6 cups sparkling white wine

No brunch is complete without a good round of mimosas, and this mimosa recipe is bound to make things more fun. Cut up the pineapple’s skin appropriately and then remove the core first. Cut some slices for garnish, keeping them in a plastic bag and save them for later. After that, chop the remaining pineapple into chunks and put them in a food processor together with the bananas and all the other liquids except the wine. After blending, pour the mixture into a pitcher and leave it in the fridge to chill. Once you’re ready to serve, pour equal parts of the juice mixture with sparkling wine. Garnish each glass with a pineapple slice and serve. For a mocktail version, substitute the wine with sparkling water.

Spinach Pear and Goat Cheese Salad with Pecans

Of course, brunch isn’t just about drinking mimosas (though they are pretty fun), you also need some good food to go with it and what better way to start than with a nice salad. This salad, in particular, stands out over your traditional salads as it mixes cheese with fruits and vegetable, creating a great combination of flavours and textures. It can be served warm too, which is great for mothers who may not like to eat chilled dishes.

Servings: 4 | Prep Time: 10 Minutes | Cook Time: 12 Minutes

Ingredients:

1/4 cup coarsely chopped pecans

1 tablespoon canola oil, divided

3 Bosc pears, peeled, cored, and cut into 1/2-inch slices

1 teaspoon brown sugar

1 tablespoon minced shallot

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup apple juice

2 teaspoons cider vinegar

1 teaspoon honey mustard

1 (6-ounce) bag baby spinach

2 ounces Gorgonzola cheese (about 1/2 cup)

Start by toasting the pecans in a skillet for three minutes and then set them aside; we’ll be using those later. Then add 2 teaspoons of canola oil to the skillet, increase the heat to medium and add the pears along with some sprinkled brown sugar. Make sure to keep them there until the brown sugar melts and fuses with the pears and they become brown. Put the pears on a plate after that.

All right, now let’s add one more teaspoon of oil to the pan. Add shallot, salt, and pepper. Stir 30 seconds or until fragrant. Then mix in the apple juice, cider vinegar, and mustard and whisk them properly. Make sure to simmer them 3–4 minutes before adding the pears.

Now for the fun part. Put the spinach in a serving bowl and pour the pears and dressing on top before tossing them. Now all you’ll need is to serve it and arrange the cheese and pecans on each plate.

Whole Wheat Blue Berry Pancakes

Salads are good, but we do need some more food don’t you think? Well, one of the good things about brunch is that you can eat both lunch and breakfast foods! So let’s have some fun with the latter!

Prep Time: 3 Minutes | Cook Time: 6 Minutes | Servings: 3

Ingredients:

3/4 cup multigrain pancake mix

1 tablespoon canola oil

1/2 cup plus 2 tablespoons soy milk

1/2 cup fresh blueberries

Maple syrup or honey

Powdered sugar or sugar substitute (optional)

Let’s start this off by combining the pancake mix, canola oil, soy milk and blueberries. Pour about 1/4 cup batter (or use a 2-ounce ice-cream scoop) per pancake onto a hot nonstick griddle or skillet. Cook it over medium heat for about 2–3 minutes or until tops are covered with bubbles and edges look cooked. Flip pancakes over, and cook an additional 2–3 minutes or until bottoms are golden brown. Pile on a plate in 1 stack. Cover with a hand towel to keep warm.

That wasn’t too bad now was? Now all you have to do is serve and drizzle the maple syrup or honey, and you’ll have some tasty pancakes.

Braised Kale Frittata

Now let’s go for something with a bit more bite to it. But instead of some boring omelette or quiche (which has quite a bit of cream), why don’t we mix this up by making a lighter dish, such as a frittata.

Prep Time: 12 Minutes | Cook Time: 30 Minutes | Servings: 4

Ingredients:

6 large eggs

4 large egg whites

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 ounce (3 tablespoons) Gruyère or Parmesan cheese, grated

2 tablespoons chopped oregano

Cooking spray

2 cups

3/4 cup chopped cherry tomatoes

Make sure to preheat the oven to 375 degrees Fahrenheit and let it heat up while you whisk the eggs, salt and black pepper. Once you’re done whisking, spray some cooking spray on the pan before heating it up to medium. Sauté the kale and tomatoes for about 3 minutes before adding in the egg mixture and cheese. Give the whole mixture a good stir before transferring the pan from the stove to the oven and leave it in there for 20 minutes and once it’s done…enjoy!

Desserts

Now, there are so many desserts out there for the sweet tooth. In fact, you can refer to our previous article with a whole list of healthy-ish desserts to choose from. After all, it’s great to end the meal on a sweet note and most of these desserts can be prepared the night before. Thus, saving you a lot of hassle!

We hope that you will try some of these recipes and perhaps wow your mother (and perhaps other family members too) on this day that we celebrate the unconditional love our mothers show us through this special Mother’s Day Brunch.

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